The Complete Guide to the 7 Varieties of Kale is the best way to get the different types.
Longtime health food staple kale became a trend at some point, but now it is just a fact of life.It still gets the royal treatment at home and on the menu.Oh yes.Those of us who are unafraid to get intimate with our food give the dark, bitter green a vigorous rubdown before chopping it up for a salad.The details of seven different types of kale and what to do with them are revealed in this extensive guide, so you never get bored.You always leave the table satisfied.
The ancient member of the Brassica family, which includes broccoli, cauliflower, cabbage, and Brussels sprouts, is sometimes spicy and sometimes sweet.Suzanne DeJohn wrote a report for the Gardening Association of America.
The most common variety is deep green, but other varieties are yellow-green, white, red, or purple, with either flat or ruffled leaves.The colored varieties are often grown for ornamental purposes, but they are also good to eat.
You have probably heard that it is a superfood.This green is packed with a lot of vitamins and minerals.It has more vitamins than any other green.DeJohn says that kale is good food because of its good looks, flavor, and benefits to garden ecology.
One of the few leafy greens that doesn't shrink when you cook it, it's great sautéed, baked, roasted, and stewed.It can get more bitter if you cook it too much.
While rubbing the leaves together in our hands, we like to use olive oil, salt, and lemon juice to speed up the massage process.You will get a sweeter, silkier kale if you do that.You can cut it with confetti-like ribbons.If you go raw or turn up the heat, always remove the ribs.You can either chop them up or throw them in a soup.
The kale is extra sweet and delicious because of the frost.It was fantastic to be steamed with butter.
This is the type of food you see in the store.It has large, frilly-edged leaves and long stems.Even though it grows as a loose head, it is often sold as loose leaves bound together.It can be put in salad, Sauté, toss it in a bean soup, or blend it into a fruit smoothie.The Romesco Sauce recipe has a recipe for common kale.You will need to make our Romesco Sauce recipe before you eat.
There is a benefit to fall in the garden.We will harvest through March.The frost makes the plants better.
The Italian variety of kale was grown by Thomas Jefferson in his garden.The leaves of the dark blue-green are slender and long.The leaves are curled under along the entire margin.The leaf texture is a bit reptilian, so it's called the dinosaur.You could use lacinato in salad as well.Try Lacinato in our soup.
My kind of Fall Salad..#cabbageplanter #kelownalandscape #margaretvalley
Margaret Valley Landscaping shared a post on Oct 2, 2019.
This colorful variety is used on buffet tables for displays, ranging in color from white to pink and to purple to magenta.It looks like an opened-up flower.Its leaves are coarse, but it is good to eat.It's a good way to add texture and color to your plate.If you are entertaining.Salad Savoy is in our recipe.
The Red Russian Kale has been around all winter.New growth is coming through after I cut it back.Has to be one of my favorite greens.#allotmentgarden
The leaves on this heirloom are in a variety of colors ranging from blue-green to purple-red.DeJohn says that it is a rutabaga developed for its top growth.It looks pretty and tastes good in salads.Its color is intensified by cold weather.It is more tender than common kale.Try Red Russian in our recipe.
The harvest continues.Plants are giving us a bunch each week.I like to cook in salt water for about 10 minutes.I add them to the noodles.It's better to coat in a garlic nut sauce.It was good.#chinesekale, #gailan, and #northernnevada homestead.
Chinese kale can be used in many recipes.It is popular for stir-fry dishes because it is high in calcium, iron, vitamins A and C.Try the Basic Skillet Kale recipe.
Twice as big, twice as delicious and half as well known.It grows well in this cold weather and is sweeter and more tender than curly kale.#grow with johnnys
According to One Green Planet, one of the most cold-hardy varieties is the siber kale, which can take quite a beating from cold or pests.It is a winter crop that is grown in the southern United States.It is better when cooked.You can steam it with a bit of cider vinegar.We have a recipe for Kale and Roasted Red Pepper Frittata.
It has a mild flavor, and vibrant colored foliage that changes from green to purple, creating season long interest in the garden.#foodscape